International Journal of Dairy Technology Volume 68, Issue 2, page 303, May 2015Additional Information How to Cite Mehta, B. M. (2015), Dairy Technology: Volume 1 – Milk and Milk Processing; Volume 2 – Dairy Products and Quality Assurance (2014), edited by S. Singh, New India Publishin...
This study was conducted in and around Boditti town with the objective of characterizing handling, processing and utilization of milk and milk products produced in the area. Four locations (Kebeles) two in Boditti town and two in the surrounding areas were randomly selected. A total of 120 ...
less nutritional and flavour losses, while also providing more sustainable products due to the extension of their shelf-life. However, the pressure required to produce milk with suitable microbial quality has been shown to cause modifications in milk proteins and sensory attributes (Liu, Carøe, ...
select article An investigation of the relative impact of process and shape factor variables on milk powder quality Research articleAbstract only An investigation of the relative impact of process and shape factor variables on milk powder quality ...
Process technology Milk and milk-based drinksBack Description Planning the line Process technology Components Consultation for packaging Filling process References Contact Share this page Experts when it comes to dairy productsIn the Krones Group, particular focus is on milk – the white gold. We ...
Milk residue is the solid material left behind when coconut milk is extracted from grated or shredded coconut kernel. It is generated as a by-product of processing of coconut milk based products like coconut milk, coconut milk powder, fl... A Joy,K Praseetha - 《Indian Coconut Journal》 被...
of PEF technology to products such as fruit juices, eggs, and milk. It also studies factors affecting the PEF resistance of microorganisms, analyzes methods in predictive microbiology and its impact on food safety systems, and examines advances in the use of freezing technologies, ultraviolet light...
The mineral element distribution in goat milk varies based on the processing method used. Homogenization and heat treatment, both commonly used methods in the production and processing of milk and dairy products, can reduce the size of milk fat globules, increase the stability of milk fat, extend...
Systems and methods for filtering dairy may filter milk with a wide-pore filter to produce a wide-pore retentate and a wide-pore permeate, wherein the wide-pore retentate may compri
Royal L (1978) Reduction of milk and milk products wastage. IDF Doc 104:17–27 Danalewich J, Papagiannis T, Belyea R (1998) Characterization of dairy waste streams. Current treatment practices and potential for biological nutrient removal. Water Res 32(12):3555–3568 Nadais H (2002) Tr...